Saturday, 14 February 2015

Fish and green mango curry

I can hear you say it. Fish and fruit together in a curry? It may sound a little weird but trust me, it just works so well. And in any case, the green mango is used here as a souring agent, not as a vegetable in the dish.

Surrounded by the ocean on every side, we eat a lot of fish. While tuna is part of our staple diet, I prefer white-fleshed reef fish for curries and grilling. Any firm fish will do, however.

This is a pretty handy recipe, quick to prepare if you have the ingredients on hand. The curry paste I usually keep prepared and in the fridge. So a spoonful of that when needed saves on time.

The green mangoes are unripe mangoes. They are small and sour. Once they start to ripen, you will need to find a different use for the mangoes because this curry requires green, unripe mangoes.

Cut the fish into a little larger than bite sized pieces. Wash the mangoes well and cut into small dice. I do not peel the mangoes because the ones I get here have thin skin. If you prefer to remove the skin, you may peel the green layer of skin off before cutting up the mangoes.

Heat a little oil in a pan and fry the onion until translucent. Throw in the mustard seeds and curry leaves and fry a little longer. Add the spice paste, stir to release the aromas. Pour in the coconut milk and mix well. Allow the liquid to heat and start to boil. Place the fish in the sauce and salt to taste. Cover and cook for a few minutes, until the fish is just cooked and the sauce is starting to thicken a little. Adjust seasoning, sprinkle with lime juice and remove from heat.

1 comment:

Welcome!

I am many things, depending on who you ask. Mother of two school-going kids. Wife of CSI-ing forensic scientist. Nerdy academic. Permanent day dreamer. Lover of nature. Learner of photography. Seeker of patience. Celebrator of simple joys.

And always, always, obsessed with food.

One of the things that bring me joy is cooking - especially, cooking wholesome meals to share with the people I love.

This little space is my culinary photo journal - a way of documenting my eternal obsession with food and sharing some of my recipes.

Enjoy your visit!

Common spices in my kitchen

My Kind of Food

My pantry is filled with a vast range of spices and these I use to tweak almost every recipe to make it uniquely mine. A spoonful of mustard and a dash of chilli powder add oomph to a basic mac and cheese. A sprinkling of whole cumin seeds into beaten eggs make a great addition to omelettes. A cup of tea isn't complete without a cinnamon stick, a few cloves and a couple of bruised cardamom pods.

I aim to cook simple, wholesome meals most of the time, with a few decadent treats added in to keep things interesting.

Spices can be fiery or fragrant

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I welcome all comments and questions. Feel free to contact me at asprinklingofspice@gmail.com or viaFacebook.

However, if it is a query regarding a specific post on the blog, the best way of contacting me would be to leave a comment on that post. I aim to respond to all questions and comments as soon as I can.